Creamy Carrot Soup
The Boy was very sick this week with food poisoning, and his dad, who is also a doctor, ordered me (via long-distance from France) to make his son carrot soup. Seeing that this is “what the good doctor ordered” I quickly pulled together a yummy carroty mixture without ever having made it before. It was that simple – if I can do it, so can anyone else! Hence, a new standby soup recipe was born. Feel free to adjust it to your own taste, I’m thinking about adding a few slices of apple the next time for some extra sweetness!
What you’ll need (serves 2);
- a bag of baby carrots (makes life easier when they are peeled and washed)
- 800ml of chicken broth
- 1 medium yellow onion
- 1 medium potato (peeled)
- salt & pepper to taste
- (optional) splash of cream on top when serving
- (optional) experiment with spices like cumin, ginger
- a food processor or blender
Dice onion so it cooks quickly and is easier to blend later. Peel and chop potato into small cubes.
Sautee onion with a small pat of butter and a tiny swig of olive oil in a heavy-based pot (I love my Le Creuset for this) until onion softens (around 8 minutes).
Add the chicken broth, carrots, and potato to the pot and bring to a boil.
Allow to simmer for 15-20 minutes.
Remove from heat and pour into blender ( Patience escapes me, so I just dump the whole pot into the blender at one time)
Blend until creamy and smooth. Now taste the soup and adjust salt / pepper to preference. You can also add a dash of cumin or ginger for some interest, and a splash of cream binds it all together.